Husband E and I have this every Friday night from our local Thai restaurant, on the couch, watching some lovely TV shows from the U.K.
Well, now I can make it.
Chicken and Cashew Nut -from a Thai cooking course I did for a day.
1 double breast chicken cut into bite sized pieces
1T fresh red chilli
2 T chopped garlic
3T chilli paste in soya bean oil (available from Asian grocers)
1/4 cup sliced carrot
12 green beans (topped, tailed and halved)
1 onion cut into eighths
1/2 green and 1/2 red capsicum
1 cup roasted cashew nuts
2 t fish sauce
2 t soy sauce (not Japanese, Chinese or Thai OK)
2 t palm sugar (or 1 t white sugar) Mix fish sauce,soy and palm sugar altogether till well blended.
1/2 cup shallots, cut into 5cm pieces
2 T oil
-Heat oil in pan
-Fry garlic and chilli until garlic golden and fragrant
-Add chicken, chilli paste, onion. Cook till chicken cooked
-Add carrot, beans, capsicum and half cashew nuts.
-Add fish sauce, soy and palm sugar.
Pour chicken onto rice with extra (left over) cashew nuts.